These right here are my new favorite Christmas (or anytime) cookie! If I were stuck on a deserted island, peanut butter may be the one food that I would want to have with me. I seriously eat it every day. That might be one reason why these are my favorite cookie?! I mean, you can’t go wrong with chocolate and peanut butter. 😉
These vegan peanut butter cookies are super simple to make and easy to decorate too with just a bit of vegan chocolate. (No need to dig out your icing bags and tips!) I just melted my two different chocolates in the microwave and used a fork to drizzle it over the top of the cookies once they had cooled.
A word about the peanut butter… I tested this recipe using a couple of different brands/types of peanut butter. I found that I preferred the cookies made with a super creamy Skippy-like peanut butter. (I used O Organics no stir creamy peanut butter.) Usually I try to avoid peanut butter with palm oil and sugar, but in the case of holiday baking I make an exception. The natural peanut butter that you have to stir just doesn’t work for these. I tried using it for one batch and they were just too oily. If you do want to go the natural route though, I found that the recipe also worked well with the “grind your own” peanut butter from Whole Foods. The cookies came out a little more crispy with the fresh ground nut butter and the dough was a bit more crumbly, but still tasty!
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These simple vegan peanut butter cookies are sure to become a favorite Christmas cookie! Drizzle the cookies with dark and white chocolate for a pretty presentation.
Ingredients
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup almond milk
- 1 cup creamy, no-stir peanut butter
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- For the drizzle: 1/2 cup vegan dark chocolate chips, 1/2 cup vegan white chocolate
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the sugars, milk, peanut butter, and vanilla to a large mixing bowl Mix with an electric mixer for 1 minute.
- Add the flour, salt, and baking soda and mix until dough forms a ball.
- Roll dough into 1″ balls. Press with a fork to flatten. Bake for 10-12 minutes or until edges of the cookies start to lightly brown.
- Allow to cool on the cookie sheet for 7-10 minutes before transferring to a cooling rack. (If you try to remove them right away, they will crumble.)
- Once the cookies are cool, melt the chocolates in the microwave in 2 separate bowls. Use a fork to drizzle over the top of the cookies. Transfer to the refrigerator to allow chocolate to set, about 10 minutes. Serve!
These sound amazing! Thoughts on GF flour like Cup4Cup in this recipe?
Hi Lisa, I haven’t tried it out myself so I can’t say for sure if it will work or not. If it works for you let me know and I can add a note above!